Why Rice Sommelier?

I believe so much in the value of Italian agri-food that I became a Rice Sommelier, one of the least valued raw materials in the world. A world, that of rice, which I discovered to be infinite and varied.

Today I am a teacher in the courses to become a Rice Sommelier.

Where did I start from

Graduated in Communication Sciences at the Catholic University of the Sacred Heart of Milan, I combined skills in the communication sector with a passion for agri-food, attending the part-time Master of Sole 24 Ore "Management of agricultural and agri-food companies" .



MY customers.

I have collaborated with: